Almond Flour Peanut Butter Cookies

5 from 1 vote

Almond Flour Peanut Butter Cookies

These classically delicious Almond Flour Peanut Butter Cookies are arguably the perfect cookie. Loaded with peanut buttery flavor and wholesome ingredients, these tasty cookies have the perfect crumbly texture, are naturally gluten-free, and can easily be made dairy-free.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 125kcal

Author: Amanda McGillicuddy

Equipment

Mixing bowl
Handheld electric mixer
Rubber Spatula
1-ounce cookie scoop
Parchment paper
Baking sheet

Ingredients

⅔ cup Brown sugar, packed or coconut sugar (120 g coconut sugar, 150 g brown sugar)
½ cup Natural peanut Butter unsweetened (60 g)
¼ cup Unsalted butter, softened use softened Miyokos European Style Plant Butter for dairy-free
1 Large egg
1 teaspoon Vanilla extract
1 ½ cup Blanched almond flour (155 g)
1 teaspoon Baking soda
½ teaspoon Sea salt use ¼ teaspoon if using salted butter or salty peanut butter

Instructions

Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
Place the brown sugar, peanut butter, softened butter, egg and vanilla extract in a large mixing bowl. Mix together using a handheld electric mixer until everything is well incorporated.
Add the almond flour, salt, and baking powder to the mixing bowl and mix until well combined. Avoid over mixing.
Use a 1-ounce cookie scoop to divide the dough into 20-22 cookies. Once scooped, roll the dough between clean hands until smooth. Place the balls on the lined baking sheet leaving at least 1 inch between each cookie. Using a fork, flatten the balls in a crosshatch pattern.
Place the cookies in the oven and bake for 8-10 minutes (9 minutes was perfect for my oven), or until the cookies have flattened slightly and the edges are firm.

Notes

- Be sure to use softened butter or softened dairy-free butter, not melted!

- Using a 1-ounce cookie scoop to measure the dough yields about 22 perfect cookies. If you do not have a cookie scoop, you can measure about 2 tablespoon of dough per cookie.

- Rolling the cookie dough in your hands to smooth the dough before flattening with a fork is not necessary but it does make for prettier cookies.

- I only tested natural peanut butter (the kind that you have to stir). I am not sure how well thicker peanut butter with hydrogenated oil or palm oil (that does not separate when stored) will perform.

Storage: Store completely cooled cookies in an airtight container or plastic bag at room temperature for up to one week. They will be safe to eat for longer, but won't be as delicious as when fresh.

Freezing: For longer storage, you can freeze these cookies by placing cooled cookies in an airtight freezer bag. Simply remove from the freezer and thaw at room temperature for several hours before enjoying. When stored properly, frozen cookies will last about 1-2 months in the freezer.

Nutrition